First time I saw souffle was on Nasi Lemak Lover's blog, Sonia tried Ellie's (Almost Bourdain) Lemon, lime and orange souffle with some modification, she baked Orange and lemongrass souffle, I was very impressed with her baking and wow her souffle in front of my screen! Few days ago, Almost Bourdain posted Shout-out (12) and I got changes to read Ellie's recipe, she stated lot of useful tips to bake a successful souffle and I found one important word...she mentioned "foolproof" recipe and I said to myself, hey, may be I can try baking souffle too :) Don't laugh at me when you see that I'm not using the traditional ramekins to bake these souffle. I'm too eager to try the souffle recipe without having time to get the proper porcelain containers!
After this baking, I understand why the traditional way to make souffle is using the porcelain containers (ramekins) instead of using the normal paper cups. The normal paper cup purely can't do the job! It doesn't hold the souffle once out from the oven, the souffle lifted very high in the oven but fell rather quickly, not even single side photo taken for the souffle in paper cups. The paper cup souffle beside my green porcelain also fell flat after the top view shooting :(
The souffle was much higher when I shot the top view but it fell shorter when I shot this side view. Lesson learnt, next time has to take the side view first.
*You may want to check out my Mango Souffle: Revisit here. I get a really tall lift souffle on my 2nd attempt.
The texture ...light, fluffy and sweet! But I would reduce the sugar for my next baking since we need to dust the souffle with icing sugar.
I love this dessert, the recipe is a sure keeper!
120ml mango juice
25g caster sugar
1tsp corn flour
Egg white mixture
3 egg whites (medium), room temperature
Pinch of salt
15g butter, softened
20g caster sugar
Icing sugar, for dusting
1. Place mango puree and sugar in a saucepan over medium flame, stir till sugar dissolve and bring to boil.
2. Mix corn flour with water, reduce heat to low flame, slowly whisk the corn flour paste into fruit puree a little at a time. Continue whisk till puree turn thicken and do not allow mixture to boil again.
3. Remove from heat and set aside till cool completely.
4. Brush the base of ramekin with the butter, then, using upward strokes and brush the sides. Chill in the fridge until set, and then repeat for one more time and chill.
5. Beat egg white with salt to foamy, slowly add in sugar and beat till soft peak.
6. Place the cooked fruit puree in a large bowl, lightly whisk till smooth. Add little of the egg white mixture and whisk to mix well. Gently fold in the remaining egg white mixture.
7. Pre-heated the oven at 180c/350F.
8. Bring out the ramekins from fridge, sprinkle caster sugar to coat the base and sides of ramekins.
9. Use a small spatula, to spread the soufflé mixture around the sides while holding the ramekin at 45-degree angle. Fill the middle and smooth the top.
10. Bake for 12-14mins or until golden and well risen.
11. Dusted with icing sugar and serve immediately.
Note: Brush the side of ramekins using upward strokes!